BUTTERNUT SQUASH BISQUE


The soup lineup is just getting STARTED and today I’m featuring one of my absolute favorite ones featuring my favorite veggie – butternut squash! I love this one so much because it comes fresh tastes like apples, squash and carrots with warm tastes like cinnamon and ginger. It’s creamy, hearty and just tastes like home cooking! Try it for the tastes or for the amazing health benefits of seasonal butternut squash.

Here’s what you’ll need:

  • 4 tbsp olive oil
  • 2 pounds cubed butternut squash
  • 1 yellow onion, chopped
  • 4 large carrots, chopped
  • 4 celery sticks, chopped
  • 4 cloves garlic, minced
  • 3 tbsp apple cider vinegar
  • 2 mcintosh apples, cored and diced
  • 1 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp ground thyme
  • 1/4 tsp red pepper flakes
  • pinch of rosemary
  • 48 oz vegetable stock 
  • 3/4 cup heavy cream

Begin by preparing your vegetables – cut the peeled butternut squash into cubes, finely chop the onion, and chop the celery and carrots into small pieces.

Heat the olive oil in a large pot over medium heat and add the onion, celery, carrots and minced garlic. Let simmer until the onions are translucent.

Pour in the apple cider vinegar and stir everything well. Add in the squash and apples, along with the salt, cinnamon, nutmeg, ginger, thyme, red pepper, and rosemary.

Mix well and add in the vegetable stock and cream. Bring the entire mixture to a boil, then reduce heat to medium/ low for about 90 minutes.

After the 90 minutes have passed, blend with either an immersion blender or regular blender. Season to taste with salt and pepper and serve to 6-8 people!


BUTTERNUT SQUASH BISQUE

Ingredients: 

  • 4 tbsp olive oil
  • 2 pounds cubed butternut squash
  • 1 yellow onion, chopped
  • 4 large carrots, chopped
  • 4 celery sticks, chopped
  • 4 cloves garlic, minced
  • 3 tbsp apple cider vinegar
  • 2 mcintosh apples, cored and diced
  • 1 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp ground thyme
  • 1/4 tsp red pepper flakes
  • pinch of rosemary
  • 48 oz vegetable stock 
  • 3/4 cup heavy cream

Instructions: 

  1. Begin by preparing your vegetables – cut the peeled butternut squash into cubes, finely chop the onion, and chop the celery and carrots into small pieces. 
  2. Heat the olive oil in a large pot over medium heat and add the onion, celery, carrots and minced garlic. Let simmer until the onions are translucent. 
  3. Pour in the apple cider vinegar and stir everything well. 
  4. Add in the squash and apples, along with the salt, cinnamon, nutmeg, ginger, thyme, red pepper, and rosemary. Mix well and add in the vegetable stock and cream. 
  5. Bring the entire mixture to a boil, then reduce heat to medium/ low for about 90 minutes. 
  6. After the 90 minutes have passed, blend with either an immersion blender or regular blender. Season to taste with salt and pepper and serve to 6-8 people!